I think the hardest meal time for me is lunch. Often, I want to have something filling and hot, but I don’t want to take the time to whip something up.
So, I make cream cheese chicken taquitos.
Well, more accurately, I finish making cream cheese chicken taquitos. This recipe makes for dinner one night, and a few more lunches besides. All you do is throw them in the oven.
Before getting into too much detail, though, let’s start with the ingredients.
Quick thing: I have included affiliate links to Amazon below – it won’t affect your price to click them, but I do get a kickback. I promise that my links are only to be helpful and offer products that would be useful with the recipe.
Let’s start with the fresh stuff. You will want a good-sized chicken breast, a bundle of green onions, and another of cilantro. Really, though, you can swap the chicken breast for a supermarket rotisserie bird and the green onions and cilantro for dried versions. Just remember that dried herbs are typically stronger than fresh ones.
The original recipe calls for about 3 tablespoons of fresh cilantro and 2 tablespoons of fresh chopped green onions. If you have dried versions, instead use 1 tablespoon of cilantro and 2 teaspoons of chopped green onion. You want to end up with around 2 cups of chicken, though.
From there, you will use 4 ounces (about half a cup) of cream cheese, a cup of your favorite taco cheese, a tablespoon of lime juice, and a quarter cup of salsa verde (although it’s totally cool to use more). You will also want about a dozen tortillas, or more if you want to fill each more sparingly.
Finally, there are the spices. You’ll need a quarter-teaspoon of garlic powder, a half-teaspoon of onion powder, a teaspoon of chili powder, and a half-teaspoon of cumin. Of course, feel free to adjust this to your taste.
Step By Step: The Filling
The first step is to make the filling. If you start with a raw chicken breast like I did, you’ll want to start there.
Trim the connective tissue. Here I added some taco seasoning, but this is very much optional.
Start cooking the chicken. If you have trouble with chicken like I did, just follow this method: add some oil to a pan and heat on medium high. When it’s hot, add your chicken, then count to about a minute in your head – by then, the breast is probably nicely browned on one side.
Flip it over and turn the heat down to low, then cover the pan and let it go for about 10 minutes.
When the timer goes off, turn off the heat and let it sit another 10 minutes. Your chicken should be cooked. If it isn’t, put it back in on low to medium heat, covered, until it is done.
While that’s happening, it’s time to work on the rest of the ingredients.
First, the cream cheese. Put four ounces (about a half-cup or half of one of these packages) in a bowl. Throw that in the microwave for 30 seconds to soften, then add it to a big bowl.
Then, the green onion. Make sure to give it a good wash.
Then, trim the tips off.
Slice the onion into little bits, as shown. You want to end up with about 2 tablespoons, but it’s all a bit approximate. The amount shown in the photo is good.
Now, the cilantro. Make sure to rinse this thoroughly as well.
I like to hold the whole bunch together and slice through all of it until I get how much I want. You’re aiming for about 3 tablespoons, or about as much as is in the picture.
Put both the onion and cilantro in the bowl with the cream cheese.
Now, we just go ahead and add everything else into the bowl. First is a quarter-teaspoon of garlic powder.
Then a half-teaspoon of onion powder.
A tablespoon of lime juice is next.
Followed by a quarter-cup of salsa verde. Again, if you like salsa verde, totally use more.
Then, a teaspoon of chili powder…
…and a half-teaspoon of cumin.
Finish with a cup of cheese.
By this time, the chicken is probably done, so get that out of the pan and dice it up.
Add it to the bowl with everything else and mix it up. Make sure to mix thoroughly, getting the cream cheese well combined.
Aaaand there’s your filling!
Step By Step: Filling and Baking
Now, it’s time for things to get taquito-shaped. But first, preheat the oven to 450 F, and let’s prep the baking dish. We have some glass ones like in the picture to the left. If you want some for yourself, you can just click on the image and it’ll take you to a listing on Amazon.
Line a baking dish with aluminum foil, then brush the bottom and sides with olive oil. I used a paper towel, but whatever you use, don’t throw it away yet. You’ll use it again in a second.
Spoon a fair amount of the filling onto a tortilla.
Wrap one edge over the filling, and pull it in close.
Then curl the tortilla into a nice roll, like shown.
Place the rolled tortillas into the baking dish, seam-side down. Brush the tops with more olive oil and then sprinkle the tops evenly with salt.
Once the oven is heated, bake the taquitos for 15-20 minutes, until the tops are brown and hard when you tap on them.
Meanwhile, you can fill the rest of the tortillas, portioning them into freezer bags until you run out of filling. Put these in the freezer until you want to make them again. Then, preheat the oven to 450 F again, line another baking dish, brush dish and taquitos with oil, sprinkle with salt, and bake for about 20 minutes. Again, they are done when the tops are golden brown and hard when you tap them.
Enjoy! Then enjoy again for lunch tomorrow!
Cream Cheese Chicken Taquitos
Prep Time: 45 minutes; Bake Time: 15-20 minutes
- 2 cups cooked, chopped chicken (about one large breast)
- 3 tablespoons chopped fresh cilantro (or 1 tablespoon dried)
- 2 tablespoons chopped green onions (or 2 teaspoons dried)
- 1/2 cup cream cheese (about a half-package, or 4 ounces)
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon lime juice
- 1/4 cup salsa verde (or more, if you like)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 cup cheese (your favorite taco cheese)
- 1-2 dozen tortillas
- Olive oil
- If you start with raw chicken, start cooking it.
- Put the cream cheese (1/2 cup or 4 ounces) in a bowl and microwave for 30 seconds to soften. Add to a large bowl.
- Wash and chop green onions (2 tablespoons fresh, or 2 teaspoons dried), then add to bowl.
- Wash and chop cilantro (3 tablespoons fresh, or 1 tablespoon dried), then add to bowl.
- Add garlic powder (1/4 teaspoon), onion powder (1/2 teaspoon), lime juice (1 tablespoon), salsa verde (1/4 cup), chili powder (1 teaspoon), cumin (1/2 teaspoon), and cheese (1 cup).
- Finally, add chicken to bowl and mix thoroughly to make filling.
- Preheat oven to 450 F.
- Line a baking dish with aluminum foil, then brush the bottom and sides with olive oil.
- Spoon filling into tortillas, then roll tightly. Place rolled tortillas seam-side down in baking dish.
- Brush tortillas with olive oil and sprinkle with salt.
- Bake for 15-20 minutes, until tops are golden brown and hard when tapped.
- Spoon leftover filling into more tortillas, then place in freezer bags. Store in the freezer. Frozen taquitos can be cooked later by preheating oven to 450 F, lining and oiling a baking dish, brushing with oil, sprinkling with salt, and baking around 20 minutes.